Carter's Lake
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Glazed Lemon Scones
By Char | September 2, 2008
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Ingredients:
2 cups flour
1/3 cup sugar
1 tablespoon Watkins Baking Powder
1/2 teaspoon salt
finely grated zest of 1 lemon
3 tablespoons cold unsalted butter, cut into 1/4-inch pieces
1 cup heavy or whipping cream, plus a little for brushing
1 egg yolk, beaten slightly
1/2 teaspoon Watkins Vanilla
Lemon Glaze:
1 cup confectioners’ sugar
1 tablespoon fresh lemon juice
1/2 teaspoon Watkins Lemon Extract
1 tablespoon melted butter
2 tablespoons heavy or whipping cream
Directions:
Heat the oven to 400 degrees. Grease a large, heavy baking sheet (preferably not a dark one) and set it aside.
Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the lemon zest and toss the mixture with your hands.
Using your fingertips, rub the butter into the dry ingredients until the mixture resembles fine crumbs.
Make a well in the center of the dry ingredients. Pour in the cream, the yolk and the vanilla and use a fork to blend the liquids within the well. Then use a wooden spoon to combine all the ingredients, just until the dough holds together.
Scrape the dough onto a flour-dusted surface and then, using floured hands, knead it gently three or four times to form a ball. Flatten the ball into a disk about 3/4-inch thick, then cut it as you would a pie into 8 wedges. Transfer the pieces to the baking sheet, leaving at least 1/4 inch between them. Brush the tops lightly with cream.
Bake the scones in the center of the oven until golden brown, about 16 to 18 minutes. Allow them to cool on the sheet for a few minutes and then transfer them to a wire rack.
While the scones continue to cool, make the glaze. Combine all the ingredients in a small mixing bowl and whisk them until the mixture is smooth. If necessary, you can thin the glaze with water, stirring in no more than 1/2 teaspoon at a time. When the scones have cooled for another 10 minutes, drizzle each one generously with glaze. Makes 8 ascones.
Topics: Bread, Breakfast, Recipes | No Comments »
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Ham, Cheese and Spinach Strata
By Char | September 1, 2008
Ingredients:
3 or 4 large day-old croissants
2 tablespoons butter
1 cup finely chopped onion
8 ounces fresh baby spinach leaves, chopped
2 cups grated sharp Cheddar Cheese
3/4 cup diced ham
6 eggs
2 1/4 cups half-and-half
2 teaspoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon Watkins Pepper
1 teaspoon Watkins Basil
Directions:
Butter a 9- by 13-inch casserole. Using a serrated knife, cut the croissants into 3/4- to 1-inch cubes (you will need 6 cups) and scatter half of them in the casserole. Set the remaining cubes aside for now.
Melt the butter in a large saute pan. Add the onion and saute it over medium-low heat for 5 minutes, stirring often. Stir in the spinach (you may have to do this in batches) and cover the pan. Let the spinach cook until tender, 4 to 5 minutes, stirring occasionally.
Spoon the spinach over the croissant cubes in the casserole. Then sprinkle on half of the cheese and all of the ham. Next, add the remaining croissant pieces and the rest of the cheese.
In a mixing bowl, whisk the eggs, half-and-half, mustard, salt, pepper and basil just until blended. Ladle the liquid evenly over the layers in the casserole. Press the croissant down gently with a fork to dampen all of it. Cover the casserole with plastic wrap and refrigerate it for at least 2 hours or overnight.
Heat the oven to 350 degrees. Remove the plastic wrap and bake the strata in the center of the oven until it is puffed and golden brown, abut 45 to 55 minutes. Transfer the casserole to a wire rack and allow it to cool for at least 10 minutes before serving. Makes 12 servings.
You may substitute cooked sausage for the ham or another cheese for the Cheddar. French or Italian bread works well too, in place of croissants.
Topics: Breakfast, Recipes | No Comments »
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Taco Salad
By Char | August 29, 2008
Ingredients:
6 (6-inch diameter) flour tortillas
3 cups shredded iceberg or romaine lettuce
1 cup diced Cheddar or Monterey Jack Cheese
1 cup canned lack beans, drained and rinsed
1 cup halved grape tomatoes
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon coarse salt
Directions:
Heat the oven to 375 degrees. Set six 6-ounce custard cups unside down on a baking sheet. Cover the tortillas with a damp paper towel and microwave them until they are pliable (about 30 seconds). Working with one tortilla at a time, lightly coat both sides with cooking spray and then place each one over a cup. Gently press the tortilla edges against the cup.
Bake the tortillas until they are light golden brown (about 8 to 10 minutes). Remove the baked tortillas from the cups and place them upright on serving plates.
Toss together the lettuce, cheese, beans and tomatoes in a large bowl.
In a medium bowl, whisk together all the dressing ingredients. Add the dressing to the large bowl and toss the mixture well.
Spoon the salad into the taco cups just before eating. Serves 6.
Topics: Recipes, Salads | No Comments »